APPLE PECAN ARUGULA SALAD
Steps:
- Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.
- Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.
- While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
- Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine. Taste and adjust flavor as needed.
- Add pecans to salad and top with dressing. Toss to combine and serve immediately. Serves two as an entrée and 4 as a side (as original recipe is written // adjust if altering default number of servings).
- Store leftovers (dressing separate from salad) covered in the refrigerator for 2-3 days (though best when fresh). Dressing should keep at room temperature for 2-3 days when well sealed.
Nutrition Facts : ServingSize 1 side serving, Calories 258 kcal, Carbohydrate 20.9 g, Protein 3 g, Fat 20 g, SaturatedFat 2.5 g, Sodium 17 mg, Fiber 4.7 g, Sugar 14.6 g
ARUGULA SALAD WITH MANCHEGO, APPLES, AND CARAMELIZED WALNUTS
Categories Salad Cheese Fruit Leafy Green Nut Vegetarian Quick & Easy Lunch Apple Walnut Arugula Fall Healthy Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes.
- Whisk oil and Champagne vinegar in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Keep at room temperature. Rewarm balsamic syrup before using. Rewhisk vinaigrette before using.)
- Toss arugula, apples, half of cheese, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat. Season salad with salt and pepper.
- Mound salad in center of each plate. Drizzle balsamic syrup around salads. Sprinkle remaining cheese atop salads.
ARUGULA APPLE SALAD
Steps:
- Place arugula in a large bowl.
- Whisk together olive oil, apple cider vinegar, and honey in a small bowl until emulsified. Season to taste with salt and pepper. Drizzle 1/2 of dressing over arugula and gently toss to coat.
- Transfer salad to serving platter if desired and tuck apple slices into dressed arugula so they're visible and well distributed. Drizzle salad and apple slices with remaining dressing. Scatter goat cheese and pecans over and serve.
Nutrition Facts : Calories 246 kcal, Carbohydrate 10 g, Protein 4 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 7 mg, Sodium 63 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
APPLE, WALNUT, AND ENDIVE SALAD
This salad pairs bitter endive and arugula with apples and walnuts in a honey-mustard dressing. Don't forget the goat cheese.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 12
Steps:
- In a small skillet over medium heat, toast walnuts, stirring frequently until crisp and fragrant, about 5 minutes.
- In a large bowl, whisk together the mustard, honey, shallot, and vinegar until well combined. Whisk in the oil until thick; season with salt and pepper.
- Add apple and arugula; toss to coat. Arrange endive leaves on four serving plates, top with apple mixture and scatter mint, cheese, and walnuts over the top.
Nutrition Facts : Calories 272 g, Fat 23 g, Fiber 2 g, Protein 5 g
SIMPLE ARUGULA AND APPLE SALAD
Steps:
- Combine the arugula, apple, and chives in a large mixing bowl. Dress with the vinaigrette, making sure to lightly toss the greens but thoroughly incorporate the dressing.
- Apple Cider Vinaigrette
- Bring the apple cider to a boil in a small pot over mediumhigh heat. Reduce the heat to low and simmer until the liquid reduces by half, about 12 minutes.
- Pour the cider into a small mixing bowl. Add the vinegar, mustard, and salt and whisk vigorously. While continuing to whisk, slowly drizzle the olive oil into the bowl until completely incorporated.
- QUICK TIP
- The Dijon mustard does more than add a vibrant note to the vinaigrette. It provides a stable base that helps the oil and vinegar emulsify, creating that smooth, creamy texture that you want in a vinaigrette. A well-emulsified vinaigrette also evenly coats the lettuce leaves for a balanced salad. Try adding a teaspoon to your basic vinegar-and-olive-oil dressing for a smoother result.
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